Please use this identifier to cite or link to this item: http://hdl.handle.net/2067/39427
Title: Relationship between flour protein composition determined by size exclusion HPLC and dough rheological parameters
Authors: Ciaffi, Mario 
Tozzi, L.
Lafiandra, D.
Journal: CEREAL CHEMISTRY 
Issue Date: 1996
URI: http://hdl.handle.net/2067/39427
Appears in Collections:A1. Articolo in rivista

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